As always, Cookstr recipes are tested, trusted, and handpicked by Cookstr’s editors from published cookbooks to help you on your culinary journey. To get you started, here are a selection of recipes on Cookstr by the chefs and cookbooks authors that made them famous.

Now that autumn is officially underway, the familiar sight of ubiquitous orange pumpkins is sure to bring a smile as big as those that will adorn jack o’lanterns

in a month. No need to wait until Thanksgiving for pumpkin pie – the squash is set to star in sweets and savory dishes like risottos and soups alike. Jamie Oliver writes in the headnote to this Pumpkin Rice Laksa Soup recipe, “This is one of the best soups I’ve ever had. Laksa is a kind of brothy noodle stew, very often made with chicken and coconut milk. When I was coming up with the idea for this soup, I was thinking of the Anglo-Indian mulligatawny soup, which is made from rice, curry sauce and minced meat. If you’re feeling a little bit theatrical, like I was, feel free to take the lid off the pumpkin, scoop out the flesh, and serve the soup in the pumpkin shell. Lovely!”

In honor of September 29th, National Coffee Day, try these Mocha Walnut Frosted Muffins by Esther Brody with your customary brew for a special treat. Dotted with chopped walnuts and topped with mocha frosting made with coffee and cocoa powder, they’ll provide the jolt you’re looking for. This recipe uses brewed coffee, although the earthy, bitter depth of coffee grinds in other dessert recipes also brings a unique flavor that cooks have come to cherish. And, of course, a little espresso poured over top-quality vanilla ice cream is never to be underestimated.

“Both these cuts are hardworking abdominal muscles and are very flavorful. Ask for the “outside” skirt-it will be plumper than the “inside” cut. The “hanging tender” steak is a single convoluted muscle, among the select cuts that butchers everywhere used to try to keep for themselves. It has a rich flavor that more than makes up for its awkward shape. The French call it onglet and accord it an honored role in the traditional repertory; specifically, sizzled in butter and finished with lots of minced shallot, coarsely chopped parsley, a stingy splash of white wine, and then more unsalted butter.”